Prep 25 mins
Cook 10 mins
A favorite of my kids and my nieces and nephews.
- 453.59 g ground beef
- 1 medium onion, chopped
- 2 clove garlic, minced
- 1 can condensed cream of mushroom soup, undiluted
- 311.84 g can mexicorn, drained
- 113.39 g canchopped green chilies, drained
- 297.66 g package Frito corn chips
- 283.49 g can enchilada sauce
- 473.18 ml shredded colby-monterey jack cheese
- In a large skillet, saute the ground beef, onion, and garlic until the beef is browned and the onion is tender; drain.
- Add the soup, corn, and chiles; stir to mix well.
- Season with salt and pepper to taste, if desired.
- In a shallow 3-quart casserole dish, layer the meat mixture, corn chips, and enchilada sauce.
- Top with cheese.
- Bake, uncovered, at 350 degrees for 8-10 minutes or until heated thoroughly.
A flavorful twist to Mexican cuisine. Quick and easy. Made exactly as written although I made my own Mexi-corn. Served as Super Bowl dinner with plenty left-over.
Delicious!! This is so simple to make and tastes awesome. I made a couple of adjustments: first I chopped up one Jalapeno pepper, which I fried up with the ground beef, instead of the can of chilies; second I only put in half the bag of Frito's and left some to top after it was done cooking. I baked for about 25 minutes, it was heated through and the cheese was melted. My husband suggested next time leaving all the Frito's out and just topping each individual serving as they get mushy in the fridge for leftovers...so that is something I may try!! Overall this is a fantastic recipe, thanks for posting :)
It was a Thursday evening, didn't feel like running to the store, so I needed a fast and easy recipe. I made this with some minor substitutions. Used ground turkey, frozen corn and mexi-blend cheese. Otherwise, followed directions. My husband kept repeating, this is good! This is good! Next time I may add some jalapenos. Thank you for a quick, easy, and great tasting recipe.